Kerala Banana Flower Thoran

Ingredients

• Plantain flower - 1 cup
• Turmeric powder - 1/2 tsp
• Red chili powder - 1/2 tsp
• Grated coconut - 1/2 cup
• Garlic - 2 clove
• Mustard seeds - 1/2 tsp
• Dry red chilies - 2 whole
• Urad dal (uzhunnu parippu) - 1 tsp
• Oil - 1 tbsp
• Salt
• Curry leaves

Instructions

1. 1Peel away the outer 4-5 layers of the plantain flower until you reach the soft, pale inner petals.
2. 2Trim and finely chop the inner petals into small pieces, then place them in a bowl of water with a little turmeric powder and salt and leave to soak for 10 minutes.
3. 3Squeeze out the extra water from the chopped flower and drain well so it is ready for boiling.
4. 4Boil the drained plantain flower with turmeric powder, red chili powder and salt until the pieces are tender.
5. 5While the flower is cooking, grind the grated coconut and garlic into a coarse paste so it still has a little texture.
6. 6Heat the oil in a pan, add the mustard seeds and let them splutter, then add the dry red chilies, curry leaves and urad dal and fry until the dal turns light brown and fragrant.
7. 7Add the coconut and garlic paste to the pan and mix well, then fold in the boiled plantain flower and stir-fry for 2 minutes so the flavors meld and everything is heated through.
8. 8Turn off the heat, transfer to a serving bowl and serve as a side with Kerala rice and curry.
9. 9Optional: finish with a squeeze of fresh lemon before serving for a bright lift.